RAW BANANA FRY

Ingredients
1-2 raw bananas
2 tbsp oil
1 onion finely chopped
1 tomato
1inch ginger
3-4 clove garlic
1-2 tsp chilli powder
salt

Method
Peel the outer skin of banana. Cut the banana into small pieces, immerse in water for some time.
Boil the bananas in water until half done. Remove and keep it aside.
Heat a pan. Pour oil , after it is hot, add onions and saute .
Add tomatoes , saute. Remove it from pan and let it cool.
Grind the onion tomato mixture with ginger and garlic .
Heat another pan, pour oil and fry the ground paste till the oil floats on the sides.
Add chilli powder , salt fry.
Add boiled bananas and fry until done.

KOVAKAI FRY

Ingredients
1 kg kovakai
pinch turmeric
1 tbsp olive oil
1 tsp mustard
1 onion thinly sliced
1 tomato thinly sliced
3 curry leaf
5-6 cloves garlic thinly sliced
1-2 tsp chilli powder
3-4 tbsp grated coconut
2 tbsp coriander leaves
1 tsp lemon juice

Method
Clean and Slice Kovakai lengthwise . Boil kovakai with a pinch of turmeric . After it is cooked , drain the water and keep it aside.
Heat oil in a pan and add mustard seeds .When they pop up add chopped onion and curry leaves and saute till they are soft 4-5 minutes.
Add sliced garlic and fry it again for 2-3 minutes.Add tomato , chili powder and turmeric powder and combine it well.
Slide in the kovakai pieces and toss it well so that it gets mixed with the masala.
Add grated coconut and lemon juice .
Sprinkle 1 tsp  of water and cook it covered till they are soft .
Garnish with coriander leaves.
Serve warm !!

CASHEW CHICKEN WITH VEGETABLES

Ingredients
1/2 kg chicken breasts cut into bite size pieces
1 small carrot, sliced diagnolly
6-7 broccoli florets
1tbsp soya sauce
1-2 tsp gingergarlic paste
2 tbsp olive oil
1 onion chopped into chunks
6 cashews toasted

Method
Take a bowl, add soya sauce, gingergarlic paste. Add chicken pieces and marinate for 1 hour.
Heat a wok on high flame. Add 2 tbsp oil, add marinated chicken peices and saute till tender.
Remove from wok and keep in a plate.
In the remaining oil add onion,carrot, broccoli and saute .Add sauted chicken and 1/2 cup water. Cook until veg n chicken are done.
Add toasted cashews. Cook for 2 more mins.

CABBAGE AND CARROT SLAW

Ingredients
1 carrot finely shredded
300 gm cabbage finely shredded

Dressing
3 tbsp rice vinegar
1 tbsp sugar
salt
pepper
3 tbsp sour cream
1 tbsp horseradish
Combine all the dressing ingredients and pour over cabbage and carrot.
Enjoy the slaw.

CAULIFLOWER THORAN

Ingredients
1 small cauliflower cut into florrets
1 big onion, chopped
1tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1/2 cup grated coconut
3-4 curry leaf
1 tsp  fennel powder
10 slices coconut cuts(thenga kothu)
salt

Method
Cut the cauliflower florrets and put into a bowl with water and 1 tsp vinegar in it. (adding vinegar will kill the germs in cauliflower)
Take a kadhai , add washed florrets, sliced coconut pieces, onions,turmeric, salt. Cover with a lid and  let it boil till half done.
Uncover the lid and add chilli powder and coriander powder.
Add grated coconut and fennel powder alongwith curry leaves.
Cover and cook on low flame till flower is cooked.
Enjoy your dish with rice or chapati.

QUINOA

Quinoa is actually a seed, but can be prepared like whole grains such as rice .
There are two alternative ways of pronouncing "quinoa": The first option is "kee-NO-wah" and the other is "KEEN-wah.
Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, add a bit of olive oil, sea salt and lemon juice and - yum! Finally, of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans.

 Cooking quinoa:
Prepare quinoa as you would prepare rice. Place 1 part quinoa to 2 parts water  or vegetable broth and boil until soft, about 15 minutes.

 Nutritional content of quinoa:
According to CalorieCount, 1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.

PEAS MASALA

Ingredients
600 gm Peas
1 tsp cumin seed
2-3 curry leaf
1 onion finely chopped
6-7 cloves garlic finely chopped
1 inch ginger finely chopped
3-4 green chilli finely chopped
1 tbsp. coriander powder
1/2 tsp turmeric
1 cup tomato puree
1/4 cup coconut
1/2 tsp pepper powder
1/2 tsp garam masala
1 tbsp. olive oil
2 tbsp. coriander leaves

Method
Heat a kadhai. Pour some oil, after it becomes hot, add cumin , curry leaf.
Add onions , chilli and saute it till soft.
Add ginger and garlic , saute till brown. Make a paste of coriander powder and turmeric in 3 tbsp. water  and put in kadhai.(adding water to dry masala will prevent masala from burning)
Stir till moisture evaporates.
Add tomato puree , salt, stir till you see the oil on the sides.
Grind  coconut with water and make a paste , add this to above along with   peas with 3/4 cup water. Cook until peas are done.
Add pepper powder and garam masala. Cook for 5 mins.
Add coriander leaves.
Enjoy your Peas Masala with paratha or jeera rice.